Pina Colada Pound Cake

2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1-cup butter at room temp.
2 cups sugar
4 eggs
1 8 oz container vanilla yogurt
1/4 cup canned crushed pineapple
1 tsp grated lime rind
1 tsp coconut extract
1/2 tsp vanilla

Glaze:

2 TBSP fresh limejuice
1 cup powdered sugar

Preheat oven to 325.
Grease and flour bunt pan.
Whisk together flour, soda and salt.
In a second bowl, beat together butter and sugar.
Add in eggs one at a time, beating well after each one.
Mix together yogurt, pineapple and lime rind in a small bowl.
On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the yogurt mixture, starting and ending with the flour mixture.
Blend in extracts.
Beat on medium speed for 3 minutes.
Pour batter into prepared pan.
Bake for 1 hour or until center comes out clean.
Transfer to wire rack and let cool for 15-20 minutes.
Turn out on to plate. Cool for another 15 minutes.
Whisk together limejuice and powdered sugar.
Slowly drizzle half of glaze over cake.
Let cake cool completely.
Drizzle remaining glaze over the top.
Garnish with lime slices, maraschino cherries and pineapple wedges if you are feeling fancy!